Advertisement
YOU ARE HERE: LAT HomeCollections

My Best Recipe

Letitia's Rhubarb Pie Is a Grand Finale for Birthday Party

May 19, 1988

"I used to work with a fine cook named Letitia Fleming," Mary Jo Redman writes. "She was often asked to make this pie for summer birthdays. When I moved and inherited a large rhubarb patch, I asked her for the recipe. The baked pie is slightly crusty on top, but soft inside, like a well-toasted marshmallow. Any topping or accompaniment, other than a cup of coffee is absolutely unnecessary."

LETITIA'S RHUBARB PIE

3 egg yolks

1/2 cup whipping cream

1 cup sugar

2 tablespoons flour

Dash salt

2 1/2 cups diced rhubarb

Pat-In-Pan Crust

Beat egg yolks lightly in mixer bowl. Add cream, sugar, flour and salt. Beat just until blended and thickened. Fold in rhubarb. Pour mixture into baked Pat-In-Pan Crust. Bake at 325 degrees 40 to 50 minutes or until set. Serve at room temperature. Makes 6 to 8 servings.

Pat-In-Pan Crust

1 cup flour

2 tablespoons powdered sugar

Dash salt

1/2 cup butter

Sift together flour, powdered sugar and salt. Cut in butter with pastry blender. Press crumbly mixture into 9- or 8-inch pie pan. Bake at 350 degrees 15 to 20 minutes.

--MARY JO REDMAN

Encinitas

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.

Advertisement
Los Angeles Times Articles
|
|
|